Tokyo Noodle Shop
10736 82 Avenue NW Edmonton AB T6E 6P4 · Food - General
5 inspections
- Monitoring Inspection
1 infraction
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Several staff members’ personal items, including purses, glasses, and key holders, were observed stored next to food items and dishes on the storage rack. These were relocated by the manager. All staff personal belongings must be stored away from foods, food equipment, and food preparation areas.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Bleach/chlorine in a sanitizer bucket in the main food prep area was measured at 10ppm with bleach/chlorine test strips. Ensure bleach/chlorine sanitizer is maintained at 100ppm. The operator prepared a 100ppm bleach/chlorine sanitizer during the inspection.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- No thermometers were observed in the two small coolers beneath the front food prep counters. Ensure that the indicated coolers are equipped with thermometers.
- 16. Is the facility free of unapproved animals, vermin and/or insects (unless noted elsewhere), and maintained to prevent the entry or harbourage of pests?
- The netting on the receiving door screen was observed with gaps that may permit the entry of pests into the facility. Ensure that the indicated gaps in the screen are sealed to help prevent pests from entering the facility.
- 23. Is the facility maintained in a clean and sanitary condition?
- A buildup of food debris and/or grime was observed on the exterior surfaces of the grey bulk food storage containers in the back storage area. Ensure that the indicated containers are cleaned and sanitized.
- 04. Does the operator use approved methods for cleaning and sanitizing equipment, utensils, and surfaces?
- Risk Management Inspection
0 infractions
- Monitoring Inspection
4 infractions
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?
- Used, soiled bowls (reusable and single-use) are being used as scoops for dry-ingredients. Additionally, these bowls are being stored inside the dry ingredients.Operator to obtain scoops with a handle and store the scoops in a manner where it doesn't contaminate the food. Ensure these are kept in a clean and sanitary condition at all times.
- 08. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Non-Critical)?
- Soiled cardboard boxes are being reused to store disposable containers for to-go orders. Do not reuse cardboard boxes for storing food or food equipment, only use food grade containers that are cleanable.
- 10. Are food temperatures during storage and processing being controlled to maximize food safety?
- A container of tomato sauce was found cooling on the counter with the lid on. Ensure lids are kept off the containers so cooling can be done quickly.
- 23. Is the facility maintained in a clean and sanitary condition?
- -The reach-in freezer across from the dishwasher has a significant amount of loose food debris on the bottom, needs cleaning.-The garbage bins throughout the facility have a build up of dirt and debris.-All hard-to-reach areas in the kitchen needs cleaning - old food build up present between tables, counters, walls, etc.-Operator to de-clutter the kitchen and remove unused items and equipment from the facility.
- 07. Do food handlers ensure that food is protected from contamination (unless noted elsewhere)(Critical)?